Ingredients

3 1/2 tbsp ghee (substitute butter if needed)

1 cinnamon stick

6 green cardamom pods, lightly bruised

4 cloves

1 large onion, finely chopped

3 cloves garlic, finely minced

1 tbsp ginger, finely grated

5 tbsp tomato passata (tomato puree or sauce)

1 tsp cooking salt or kosher salt (adjust for table salt or flakes)

750g (1.5 lb) boneless lamb shoulder, cut into 3cm (1.2″) cubes

1 1/2 cups chicken stock, low salt

2 tbsp paprika (normal or sweet)

3/4 tsp chili powder (adjust to taste)

4 tsp ground coriander

4 tsp ground cumin

2 tsp turmeric powder

1/4 tsp nutmeg powder

1 tsp garam masala

1/2 tsp fennel powder

1/2 cup plain yogurt (Greek yogurt works well)

1/2 tsp extra garam masala

1/2 tsp extra fennel powder

Chopped coriander leaves, finely shredded ginger, and extra yogurt for garnish

Basmati rice, to serve

Instructions

Step 1: Melt the ghee over medium heat in a large heavy-based pot. Add the cinnamon stick, bruised cardamom pods, and cloves. Cook for about one minute until fragrant.

Step 2: Add the chopped onion and sauté for 7 minutes, stirring frequently, until golden and just starting to brown at the edges. Stir in the minced garlic and grated ginger, cooking for another minute.

Step 3: Mix in the paprika, chili powder, ground coriander, ground cumin, turmeric, nutmeg, garam masala, and fennel powder. Cook the spices with the onion mixture for 30 seconds to toast and release their aromas.

Step 4: Stir in the tomato passata and salt, then add the chicken stock and mix well.

Step 5: Add the lamb cubes and stir to combine. Bring the mixture to a gentle simmer.

Step 6: Cover the pot with a lid and reduce the heat to low or medium-low. Let the lamb simmer gently for 1 hour and 45 minutes, stirring occasionally. The lamb should be tender enough to pry apart with forks.

Step 7: Remove the lid and continue simmering for an additional 15 minutes to reduce the sauce slightly and concentrate the flavors. The lamb should be very tender.

Step 8: Stir in the plain yogurt along with the extra garam masala and fennel powder. Cook for a few more minutes to blend the flavors, but do not boil after adding the yogurt.

Step 9: Serve the Rogan Josh hot with basmati rice. Garnish with chopped coriander leaves, shredded ginger, and a dollop of yogurt if desired. Complement with cucumber salad or naan bread for a full meal.

Tips & Variations

Use Greek yogurt to prevent curdling and add creaminess to the sauce.

Adjust chili powder to your preferred spice level.

For extra flavor, marinate the lamb with some yogurt and spices for 1–2 hours before cooking.

Substitute ghee with butter for a similar rich taste.

If fennel powder is unavailable, crushed fennel seeds work as a good substitute.

FAQs

Can I use other cuts of lamb for Rogan Josh?

Yes, you can use other cuts like lamb leg or shank, but adjust the cooking time accordingly to ensure the meat is tender.

Is it necessary to use whole spices?

Whole spices add depth of flavor when toasted at the beginning, but you can use ground spices if that’s what you have. Just be careful not to burn them during cooking.